• 패션비즈니스
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• 제12권6호
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• pp.23-33
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• 2008

The physico-chemical characteristics by bleaching treatments were assessed by several instrumental analyses such as surface morphology, chemical structural change, color change as well as tensile strength. The change of morphological characteristic was observed through scanning electron microscope(SEM). The observation of the fine structure on hair surface by SEM showed the bleached hair had much damaged to hair cuticle, and some of cuticle surface were worn away. To investigate the chemical structural changes in hair keratin, the cross-sections of hair samples were directly analysed using Fourier transform infrared microspectroscopy(FT-IRM). The results showed the cysteic acid S=O band intensity was distinctively increased by performing the bleaching treatment. The cleavage of cystine was appeared to proceed primarily through the sulfur-sulfur (-S-S-) fission whereby cysteic acid was formed as a principal oxidation products. The distribution of amide I band in hair keratin was determined by attenuated total reflectance(ATR) FT-IR mapping image. The results showed that the outer side of hair cortex was more damaged than the inner side of the hair cortex. Also, during chemical bleaching of the hair with alkaline peroxide, the hair was turned to reddish yellow due to the oxidative degradation of eumelanin. This means the eumelanin is more unstable than pheomelanin in chemical oxidation. With bleaching, the tensile strength was also reduced as a results of the chemical oxidation.

• 한국식품과학회지
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• 제1권1호
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• pp.74-77
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• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.

• 생약학회지
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• 제9권2호
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• pp.77-82
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• 1978

Free anino acid contents in alcohol extract of eight plants of Caryophyllaceae and their microbial activities were investigated. 1) Amino acid contents in both of the Pseudostellaria palibiniana and Stellaria media was the highest among them and the contents was less in the order of Cerastium caspitosum and Stellaria aquatica. 2) Of all free amino acids contained in eight plants, valine was the richest, and then glutamic acid, leucine in that order. On the other hand, no methionine was observed and cystine, lysine and histidine were found in small amounts. 3) Of eight plants exhibited good antibacterial action against Sarcina lutea, B. subtilis and Sal. typhi. 4) S.aquatica and Pseudostellaria palibiniana showed antibiotic actions against all bacteria except for fungus, Candida albicans. 5) C. caspitosum and C. brachypetalum showed inhibition zone against B. subtilis and Sal. typhi only. 6) Antibacterial activity against gram(+) bacteria was more potent than gram(-).

• 한국염색가공학회지
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• 제24권2호
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• pp.97-105
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• 2012

Compared with conventional adsorption-based coloration, the photoreactions of dyes such as photo-copolymerization and photo-crosslinking under UV irradiation can be employed for the coloration of textiles, which can be carried out without salt addition at room temperature. C.I. Reactive Black 5, a homo-bifunctional reactive dye containing two sulfatoethylsulfone groups, is used as a photo-reactive dye for wool fibers. Upon UV irradiation, the photo-reactive dye was grafted onto wool fabrics without photoinitiators. Since the disulfide bonds in the cystine residues of wool can be easily photodecomposed to active thiyl radicals which initiate the polymerization, the dye can be polymerized to an oligomeric dye of a degree of polymerization of 12 or more. The grafted fabrics reached a grafting yield of 2.3% o.w.f. and a color yield (K/S) of 18.2 by the photografting of an aqueous dye concentration of 9% using a UV energy of 25J/$cm^2$. Furthermore, the photochemically dyed wool fabric showed higher colorfastness properties to light, laundering and rubbing comparable to conventional reactive dyeing.

• 한국축산식품학회지
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• 제32권3호
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• pp.369-375
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• 2012

The current study was carried out to investigate the impact of extraction conditions on the free amino acid level and type in beef longissimus muscle. The sample blocks were chiller aged for 1 d and 7 d at $4^{\circ}C$. There are three homogenization speeds (11,000, 19,000 and 24,000 rpm) for bigger and two speeds (11,000 and 13,000 rpm) for smaller homogenizer's dispersing tools were used for evaluation. Results showed that chiller ageing greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in the highest free amino acid levels for both 1 and 7 d samples. Significant differences (p<0.05) in the mean values of most amino acids due to the effect of speed and interactions between ageing times. However, the speed effect and interaction between ageing with homogenization speed were not significant (p>0.05) for most of the amino acids except valine and isoleucine when using the smaller dispensing tools. The current data indicated that a standardized method for free amino acid types and levels of aged beef samples. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is a better condition for releasing free amino acid contents in beef samples.

• Journal of Microbiology and Biotechnology
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• 제15권3호
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• pp.560-567
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• 2005

Three groups of exopolysaccharides (EPSs) (designated as Fr-I, Fr-II, and Fr-III) were isolated from the culture filtrates of Paecilomyces sinclairii by gel filtration chromatography on Sepharose CL-4B. Their molecular characteristics were examined by multi-angle laser light scattering (MALLS) connected online to a size exclusion chromatography (SEC) and refractive index (RI) detector system. The weight-average molar mass of Fr-I, Fr-II, and Fr-III of EPSs were determined to be $1.540{\times}10^6,\;6.302{\times}10^4$, and $9.389{\times}10^4\;g/mol$, respectively. All three EPSs showed a fairly low polydispersity indice, ranging from 1.008 to 1.059 (nearly mono disperse behavior), and showed different carbohydrates and amino acids compositions; all fractions of EPSs consisted of mainly cystine, valine, and arginine in the protein moiety, and mainly ribose, galactose, and glucose in the carbohydrate moiety. The determination of gyration radii of the EPSs in SEC/MALLS analysis revealed the molecular shape of the Fr-I to be a rod-like structure, whereas the Fr-II and Fr-III had a random-coil structure in an aqueous solution.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.194.2-195
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• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고자 일본 수출용으로 재배하고 있는 축양종의 절임가지의 저장방법과 저장 중에 당류, 유기산 및 아미노산의 변화를 분석하였다. 총당 함량과 환원당 함량은 저장방법에 관계없이 저장기간이 길어질수록 조금씩 감소하였고, 침지 저장한 것보다는 진공포장하여 저장한 것이 변화가 적었다. 가지에서 분리 정량된 유기산은 acetic acid, citric acid, lactic acid, malic acid 그리고 succinic acid 총 5종이었으며 acetic acid와 malic acid의 함량이 가장 높았으며, 저장기간이 길어질수록 저장 초기에 비해 acetic acid의 함량은 증가하였는데 반해 malic acid의 함량은 감소하였다. 가지의 주요한 구성아미노산은 valine, aspartic acid, glutamic acid, glycine, alanine 등이었으며, 총아미노산 함량은 진공포장하여 저장한 경우에는 저장 20 일째 1488.14mg/100g으로 생가지보다도 증가하였는데 반해 침지하여 저장한 경우에는 총 아미노산 함량이 745.42mg/100g으로 서 저장 초기에 비해 감소함을 나타내었다. 유리아미노산은 aspartic acid, alanine, cystine과 proline 등의 함량이 높았고, 저장 기간이 길어질수록 저장초기에 비해 유리아미노산의 함량이 증가하였는데, 특히 진공 포장하여 저장한 가지에 비해 침지 저장 한 가지에서 그 함량이 높았다. 또한 아미노산 유도체의 함량은 phosphoserine, taurine, ${\gamma}$-aminoisobutyric acid 및 hydroxyproline의 함량이 높았고, 저장중에 phosphoserine의 함량은 감소하였는데 반해 ${\gamma}$-aminoisobutyric acid는 증가하였다. 축양품종의 절임가지의 저장방법과 저장기간에 따른 성분의 변화를 고려할 때 진공포장하는 것이 절임가지의 품질 유지할 수 있는 것으로 생각된다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.195-195
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• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고자 일본 수출용 시키부(Shikibu) 염절임 가지의 저장방법과 저장중에 당류, 유기산 및 아미노산의 변화를 분석하였다. 총당 및 환원당 함량은 저장방법에 관계없이 저장기간이 길어질수록 조금씩 감소하였고, 침지 저장한 것보다는 진공포장하여 저장한 것이 변화가 적었다. 가지에서 분리 정량된 유기산은 acetic acid, citric acid, lactic acid, malic acid 그리고 succinic acid 총 5종이었으며 acetic acid와 malic acid의 함량이 가장 높았으며, 저장기간이 길어질수록 저장 초기에 비해 acetic acid의 함량은 증가하였는데 반해 malic acid의 함량은 감소하였다. 가지의 주요한 구성아미노산은 valine, leucine, aspartic acid, glutamic acid, proline, alanine 등이었으며, 필수아미노산 함량은 저장기간이 길어질수록 저장 초기에 비해 진공포장하여 저장한 방법에서는 감소하였다가 증가하였는데 반해 침지하여 저장한 방법에서는 계속 증가하였고 저장 20일째에는 진공포장한 방법보다 l00mg/100g 정도의 차이를 나타내었다. 유리아미노산은 aspartic acid, alanine, cystine과 proline등의 함량이 높았고, 저장 기간이 길어질수록 저장초기에 비해 유리아미노산의 함량이 증가하였는데, 특히 진공 포장하여 저장한 가지에 비해 침지 저장 한 가지에서 그 함량이 높았다. 또한 아미노산 유도체의 함량은 phosphoserine, taurine, ${\gamma}$-aminoisobutyric acid 및 hydroxyproline의 함량이 높았고, 저장중에 phosphoserine의 함량은 감소하였는데 반해 ${\gamma}$-aminoisobutyric acid는 진공포장하여 20일 동안 저장하였더니 생가지 보다 5배 이상의 증가를 보였다. 스키부품종의 절임가지의 저장방법과 저장기간에 따른 성분의 변화를 고려할 때 축양품종과 동일하게 진공포장하는 것이 절임가지의 품질유지할 수 있는 것으로 생각된다.

• 한국식품영양과학회지
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• 제18권3호
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• pp.279-286
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• 1989

Alkaline protease 생성능이 강한 Aspergillus fumigatus을 토양에서 분리동정하고, 효소생산조건을 구명한 결과 $30^{\circ}C$에서 3일간 배양하였을 때 최고활성을 나타냈으며 생산된 조효소를 황산암모늄염석, Sephadex G-25, G-150 gel filteration과 DEAE-Cellulose컬럼 chromatography로 정제하여 수율 6.4%, 정제정도 86.13배의 효소를 얻었고 polyacrylamide gel 전기영동에 의해 단일밴드인 것을 확인하였다. 정제효소의 분자량은 63000정도 였으며, 17종의 아미노산으로 구성되어 있고, 그 중 glycine과 glutamic acid가 가장 많고 methionine과 cystine이 가장 적었다.

• 한국동물학회지
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• 제37권1호
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• pp.76-87
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• 1994

High density lipophorin-L (HDLP-L) was purified from the hemolymph of Bombyx modi using KBr density gradient ultracentrifugation and gel permeation chromatographv (Sephadex G-2001. Lipophorin has native molecular weight of 730 Nd and consists of Apo-Lp I and Apo-Lp II with molecular weights of 250 Kd and 90 Kd, respectively. Lp contains large amounts of glutamine & glutamic acid, threonine, leucine but small amounts of cysteic acid & oxidized cystine, tyrosine, methionine. Lp also contains diacylglycerol, cholesterol, phosphatidylcholine, and phosphatidylethanolamine. Anti-lipophorin showed positive reaction with fat body and ovarial extracts and also revealed immunological identity with lipophorin of Fall webworm, Hyphantria cunea. Lipophorin maintains constant level during larval and pupal stapes but greatlv increases during adult stage in both male and female. Apo-Lp III was purified from adult hemolymph. Hemolymph was subjected to KBr ultracentrifusation and Lp-free fraction was submitted to cation exchange chromatosraphy after ammonium sulfate precipitation. Apo-Lp III has molecular weight of 17 Kd, and similar amino acid composition ar those of other species Lp but contains high amounts of tryptophan which other are tacking in.